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La Cucina de Betty: The appetizer party
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Anonymous user Tue Nov 30, 1999 00:00:00 PST
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0 responses 0 comments Spring is in the air and it's party time! Seize the moment and gather together with friends and family after winter hibernation.

When entertaining, whether it's formally or informally, large or small, a party is not a party without appetizers.

Appetizers can be any type of food. They can be prepared it bite sizes to precede a meal. If they're hearty and substantial, they can even be the meal.

For the last few years, I have hosted a winter break appetizer party during the Christmas holiday.

This party was the brilliant idea of my 25-year-old son, Antone. Antone had many wonderful friends while in  high school, and both the classmates and the parents became bonded for life. When the kids went away to college the families missed seeing each other, so when everyone was home in December we started to get together at our home in the Southwest.

An appetizer party is an easy one to throw because it requires little prep work. For those of you who don't have time to throw a party, or don't have the desire to cook, or are on a budget –– this is the party for you!

You can host an appetizer party for any occasion, whether it's the Super Bowl, a birthday, a christening, a going-away party, a house warming party, or just because you've got that "I feel like partying!" bug. Go for it!

Make it very informal. Start out with some phone call invitations. Ask your guests to bring an appetizer and a beverage of choice.

As the hostess, your job is very simple: simply provide a table large enough to accommodate all the incoming appetizers. I like to set out a tablecloth over my dining room table while scattering the chairs around the room. Sometimes I will set some appetizers in other rooms. This depends on your home's layout and where your guest like to gather most.

A simple centerpiece is always nice, as are a few votive candles here and there. Supply plenty of cocktail napkins and paper plates. Set out a couple of small trash cans that can be emptied throughout the duration of the party – small ones look nice and less obvious than a large, overflowing garbage can.

Remember, as the hostess it is your job to constantly walk around and make sure there are no used paper plates and beverage glasses left behind. You always need to be tidying up.

You would be surprised where people like to deposit their used paper goods. I once found a chicken drumette bone wrapped in a napkin stuffed in a sofa cushion. Kids are funny, aren't they?

Last year's party was especially nice. The party has grown over the years, and our boys have become fine young men. Girls have been added to what was once a "guys-only" event.

The appetizers guests brought were incredible. We had food of every imaginable ethnic origin, including homemade Chinese egg rolls, artichoke cups, sausage wontons, meatballs, a liver pate (this became my cat Rocky's favorite), fresh shrimp and smoked salmon rolls. Two of my friends didn't have time to cook and brought an Italian cold cuts and cheese platter from Luigi's ––  that was the most popular item.

The list goes on, but my all-time favorite was a simple blast from the past: Ruffles with ridges and onion dip. Does that take you back to the '70s, or what?

I'm sharing with you two of my favorite appetizers. You will need a 1 5/8-inch, 24-cup mini muffin pan. I  found mine at  Olcott's in The Marketplace. You can also find them at Target. The sausage wonton recipe came from my friend and neighbor Cathi Stiers. Years ago we hosted a cocktail party and she made a tray of these. By the end of the evening they were totally devoured. I thought to myself, "I need that recipe!" Sure enough, they are a hit at every party.

When it's all said and done, it's not really about the food. It's about being willing to open your home so those you love can come together. The appetizers might be gone in a few hours, but the memories will live on forever. 

Ciao!

Artichoke Cups

2  6-ounce jars marinated artichoke hearts
1 medium onion, chopped
1 clove garlic, crushed
4 eggs
¼ cup bread crumbs
¼ teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano
1 teaspoon Tabasco sauce
½ pound cheddar cheese, grated
1  2-ounce can chopped black olives

Preheat oven to 325 degrees. Drain ONE jar of the artichoke hearts marinade into a small skillet, drain other jar and discard the marinade. Chop artichokes and set aside. Add the onion and garlic to the artichoke marinade in skillet, sauté for 5 minutes. In a bowl, beat the eggs, add the bread crumbs, salt, pepper, oregano and Tabasco sauce. Add the cheese, olives and the artichokes. Stir in onion mixture and mix together well. Spoon into the buttered mini muffin tins. Bake for 15 to 18 minutes. Let cool before arranging on serving platter. NOTE:   (May also be prepared in a 8x8-inch buttered baking dish. Bake for 30 minutes). Let cool before cutting into squares. May be served warm or cold.

Sausage Wontons

2 wonton packages
3 12-ounce package ground sausage (Jimmy Dean)
3 cups cheddar cheese, grated
3 cup Monterey Jack cheese, grated
3 cups Hidden Ranch salad dressing
¼ teaspoon red pepper flakes
4-ounce can chopped olives, drained

Preheat oven to 350 degrees. In a mini muffin tin, arrange the wonton sheets, press the wontons down into the mini tins and fold back and tuck in the corners of the wonton squares. Bake for eight minutes, until barely golden brown. (Make the day before and store in zip lock bag.) Brown the sausage and drain well. Break up the sausage as you cook it. If it is too chunky, run it gently through the food processor.   Mix together well, the sausage with the cheeses, dressing, pepper flakes and olives. (The filling can be made the day before). Assembling: On a cookie sheet, set the wontons in rows. Add about 1 tablespoon mixture to each wonton. Bake in preheated oven for 10 minutes. Makes 100.

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